Air Fryer Cabbage Steaks (Vegan, Vegetarian & Gluten-Free)

24 min | easy | gluten-free, lactose-free, Mediterranean diet, paleo-friendly, vegan

Overhead view of a browned air-fried cabbage steak—one thick round with caramelized edges—sitting inside an air fryer basket on a marble countertop.

Published Feb 27, 2026

Prep Time	Cook Time	Total Time
10 min	14 min	24 min

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Introduction

These air fryer cabbage steaks are tender in the middle, crispy on the edges, and loaded with smoky garlic flavor.

They make an easy vegan, vegetarian, and gluten-free side dish for weeknight dinners, holiday spreads, or meal prep bowls.

Close-up of air-fried cabbage steaks on a plate, showing browned, caramelized edges and tender pale-green layers with a light sheen of oil and scattered black pepper.

How to Make Air Fryer Cabbage Steaks (Vegan, Vegetarian & Gluten-Free)

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Prep the cabbage

Remove any damaged outer leaves, then rinse and dry the cabbage well so it browns instead of steaming.
Slice the cabbage into 1-inch thick rounds, keeping the core attached so each steak holds together.
Preheat the air fryer

Preheat your air fryer to 380°F for 3 to 5 minutes so the cabbage starts crisping right away.

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Mix the seasoning oil

In a small bowl, whisk together the olive oil, salt, black pepper, garlic powder, and smoked paprika.
Taste a tiny dab of the oil and adjust the salt or smoked paprika to match your heat and salt preference.
Season the cabbage steaks

Brush one side of each cabbage round generously with the seasoned oil, making sure the edges and inner folds get coated.
Lay the rounds oil-side down in the air fryer basket in a single layer, then brush the tops with remaining oil.
If your basket is not nonstick, lightly spray or brush it with oil before adding the cabbage rounds.
Air fry until tender and browned

Air fry the cabbage steaks for 10 to 14 minutes, flipping halfway, until the cores are tender and the edges browned.
If your air fryer runs hot, check a piece at 8 minutes so the leaves do not burn.
Work in batches if needed, keeping finished steaks on a tray loosely covered with foil to stay warm.

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Serve and enjoy

Transfer the cabbage steaks to a serving platter and spoon over any seasoned oil left in the basket.
Serve hot as a simple side, or pair with beans, grains, or tofu for a complete plant-based meal.

Close-up of a raw green cabbage steak on a wooden cutting board being brushed with seasoned olive oil; another cabbage round, a bottle of oil, and a small bowl of spices are blurred in the background.

Substitutions

Olive oil -> avocado oil: Use avocado oil in the same amount for a higher smoke point and a very neutral, clean flavor. It helps the cabbage brown even more without tasting heavy or greasy.
Smoked paprika -> regular paprika or chili powder: Swap smoked paprika for sweet paprika if you want less smoky flavor but the same pretty color and mild heat. Use chili powder instead for a Tex-Mex twist and a touch more warmth without making the dish very spicy.
Garlic powder -> fresh minced garlic: Replace the garlic powder with 2 to 3 cloves of finely minced fresh garlic for a sharper, more pronounced garlic flavor. Stir the minced garlic into the oil just before brushing so it does not burn in the air fryer.

Tips

Choose the right cabbage size: Pick a medium, compact cabbage so the rounds fit easily in your air fryer basket without crowding. Very large cabbages can be halved first, then sliced into half-moon steaks.
Keep thickness consistent: Aim for slices that are as close to 1 inch thick as possible so they cook at the same rate. Thinner pieces will char faster, so place them toward the center of the basket.
Do not skip preheating: Starting with a hot basket encourages quick browning and helps the cabbage develop those delicious crispy edges. If your model preheats automatically, wait until it signals before adding the cabbage.
Adjust seasoning after cooking: Taste a piece right from the basket and sprinkle on a pinch more salt, pepper, or smoked paprika if needed. Finishing salt adds a little crunch and boosts flavor without over-salting the seasoning oil.
Add toppings for a full meal: Turn these into a main dish by topping with chickpeas, lentils, or crumbled baked tofu. A drizzle of tahini sauce or vegan pesto adds creaminess and extra flavor without any dairy.

Nutrition Facts ^*

Energy	132	kcal
Protein	3	g
Total Fat	7	g
Carbohydrates	15	g
Dietary Fiber	6	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How do I keep the cabbage steaks from falling apart?: Make sure you keep the core intact when slicing, since it holds the leaves together like a hinge. Handle the rounds gently with a wide spatula or tongs, especially when flipping in the air fryer.
Why are my cabbage steaks burning on the edges?: Every air fryer runs a little differently, so your temperature may be hotter than the setting suggests. Lower the temperature to 360°F and start checking at 8 minutes, removing any pieces that look nicely browned. You can also brush a tiny bit more oil on dry spots, which protects them and helps even browning.
Can I make these cabbage steaks ahead of time?: These taste best fresh, but you can air fry them earlier in the day and reheat briefly before serving. Reheat in the air fryer at 350°F for a few minutes until warmed through and edges crisp again. Leftovers keep in the fridge for about three days in an airtight container.
Can I use red cabbage instead of green cabbage?: Yes, red cabbage works well and gives a beautiful color, though the flavor is slightly stronger and earthier. Check for doneness a minute or two earlier, since thinner red cabbage heads can soften faster.

Serving Suggestions

These air fryer cabbage steaks are lovely alongside roasted potatoes, quinoa, or a simple pot of lentils.

For extra richness, drizzle with tahini lemon sauce, vegan pesto, or a quick mix of olive oil and balsamic.

You can also sprinkle toasted nuts or seeds on top for crunch and a little protein boost.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.